Hello Instagram! It’s been a while, but I hope you're having a wonderful #homebrewhumpday.
This beautiful beer is #homebrew kettle-soured gose, made with ground coriander, and sea salt.
Grain bill is consistant with other German wheat beers and weighs in at 54% wheat malt and 46% pilsner.
I used White Labs WLP677 Lactobacillus Delbruekii to kettle sour, and left it for 24 hours at 35°C (95°F). In retrospect, I should have left it longer, and I felt that there wasn't enough acidity to balance the taste of sea salt. When it came to bottling I mixed in some lactic acid, which helped to better balanced the beer.
Tettnang was the hop of choice for this beer, with two equal charges going in with 30 and 25 minutes left in the 60 minute boil. Targeting about 12 IBUs.
For the adjuncts, I added about 1.4g/L sea salt, and 1.75g/L ground coriander seed late in the boil.
Fermented with WLP029 Kölsch/German Ale yeast at 20°C (68°F) for 3 weeks.
Overall I'm pleased with result! It’s salty up front, with the tart citrus quality of a fresh squeezed lemon. It's quite refreshing and I'm looking forward to repeating this recipe with fruit additions.
#homebrewer #homebrewingbeer #homebrewing #homebrewed #kettlesour #gose #sourbeer #beer #bier